When special treats like fresh ginger were delivered by boat to the pilgrims, there was no better use for it than in a Ginger cake recipe. This favorite of Remember Patience Whipple is easy to make, and especially yummy served with fresh fruit and honey! INGREDIENTS: 1/2 Cup Unsalted Butter, melted 1/2 Cup sour cream 1/2 Cup buckwheat honey 4 Teaspoons peeled and finely grated fresh ginger 2 Cups unbleached white flour 1/2 Cup sugar 2 Eggs Grated rind of 1 lemon 1 Teaspoon baking soda 1/2 Teaspoon salt * Make sure to get a grown-up's permission to use the stove! Preheat the oven to 350 degrees. Grease an 8-inch square pan. In a medium bowl, combine the butter, sour cream, honey, sugar, eggs, lemon rind and ginger. Stir until smooth. Sift in the flour, soda, and salt. Give it a good stir then spread it in the baking pan. Bake until a tester comes out clean, 30 to 35 minutes. Cool briefly then turn out onto a rack, or cut and serve from the pan. Arts & Crafts Home